Mechanical Circulator and Batch Pan
The Circulation of the Massecute in Vacuum Pans plays a vital role in Steam requirement for Sugar boiling.
Basically, the crystallization of sucrose involves complex processes that require the correct design of vacuum pans and precise operation.
A particularly important factor is the circulation, which is strongly interrelated with the convective-boiling heat transfer in the calendria and determines, to a large extent, the velocity of crystallization and the uniformity of the conditions inside the vessel.
Pan Circulators, if properly designed, can significantly improve the performance of a pan.
The Forced circulation improves heat transfer and so shortens the duration of the batch boiling, thus improving capacity.
It has also been seen that Circulators improve the quality of high-grade sugar produced.
This is a consequence of the better circulation leading to more homogeneous crystallization conditions within the pan.